For the wraps: Trim off the thickest part of the collard green stem using a paring knife and turning the leaf over to access the “backbone” of the leaf. You’ll just want to make sure the leaf bends nicely.

If you prefer (and sometimes I do!), boil water in a large pan with a steamer basket and steam the leaves for a couple of minutes until they are a bright green. They should still be a little tough because you don’t want them to break. This works best with large leaves.

Pat collards dry and spread out with the inside of the leaf facing up.

Spread a couple tablespoons of hummus on the inside of each leaf.

Add a couple tablespoons of grains on top of the hummus and arrange some of each kind of vegetable on top. This is a beautiful way to serve the collard wraps if you are going for presentation.

To eat, fold the edges in and roll up like a burrito.

Makes 6 small wraps or 4 large wraps, depending on sizes of your collard leaves.